It's the same reason pasta water foams when you cook it; the starch and proteins are released into the water and cause the bubbles to sort become more pliable and "stretchy", preventing them from immediately bursting when they reach the surface (as regular boiling water does). Really, it's not harmful and will not affect the flavor or texture of the chowder. When the soup is removed from the heat and stirred, the bubbles will redistribute and "pop". That said, there's no reason why you can't skim it off if it bothers you or, worse, boils over onto your stove.
Please enter a valid email address.
Well played. You deserve a cookie.
Cheesecake, kugel, blintzes, and lots and lots of pasta
22 Cheesy Recipes for Shavuot
Your Memorial Day Menu Made Easy
A Guide to Alternative Flours
The Weird, Wild Glory of Shape-Shifting Pasta
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)